Braised Fennel Pasta (And A Hug)

• 3 strips bacon, cut into lardons
• 1 fennel bulb, trimmed and cut into 1/2" thick wedges
• 2 cloves garlic, minced
• 1 pinch chilli flakes
• 2 cups chicken stock (preferably homemade, less if quite salty)
• 1/2 pound dried pasta
• 1 handful grated parmesan
• Olive oil
• Salt and black pepper
• 4 tablespoons reserved fennel fronds, finely chopped

1. Cook the bacon and fennel wedges in 2 tablespoons of olive oil over moderate-high heat until fennel is golden on both sides and bacon is crisp. Remove bacon and reserve.
2. Add garlic and chilli flakes to pan, stir until fragrant. Add stock and simmer for about 10 minutes until fennel is tender. Adding more stock or water if required to prevent it from drying out.
3. Meanwhile cook pasta in plenty of boiling water and turn on broiler to preheat. When pasta is cooked, drain and set aside.
4. When fennel is soft but not mushy, remove lid and return reserved bacon to pan. Season to taste. Scatter over a generous handful of parmesan and cook under broiler until crisp and golden.
5. To serve, toss through pasta and scatter with fennel fronds and plenty of black pepper.

bacon, fennel bulb, garlic, chilli flakes, chicken stock, pasta, handful, olive oil, salt, reserved fennel

Taken from food52.com/recipes/21366-braised-fennel-pasta-and-a-hug (may not work)